Coconut Chutney (Nariyal Chutney) – Piping Pot Curry

Learn to make this creamy, nutty Coconut Chutney (Nariyal Chutney) recipe. It goes nicely with many South Indian dishes, equivalent to idli, dosa, vada, and extra.

This widespread South Indian Coconut Chutney is made with tender coconut, roasted gram lentils, ginger, and inexperienced chili, topped with an fragrant tempering of mustard seeds and curry leaves.

Coconut Chutney for dosa idli topped with tempering in a white bowl

South Indian meals are all the time a success in our home. Youngsters love idli, and dosa, for dinner and even their lunch field. Nevertheless, these are incomplete with out chutney and sambar.

You will love this wholesome, tasty, and versatile Coconut Chutney. It’s contemporary, vivid, and full of flavors, similar to my peanut chutney. 

Serve this coconut chutney with any Indian breakfast meals, equivalent to mushy idliscrispy dosas, fluffy vada, and uttapam. All of those dishes have a delicate style that’s elevated when paired with this condiment.

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What’s Coconut Chutney?

Chutneys are a bunch of condiments that have their roots in India and can be created utilizing a huge selection of substances.

South Indian delicacies is the place coconut chutney was first launched. It is sometimes served alongside breakfast or snack objects. The easiest method to make it is to finely grind contemporary or frozen grated coconut with roasted chana dal, ginger, and inexperienced chilies.

Coconut chutney is enhanced by topping with a tempering of oil with crackling mustard seeds, urad dal, asafoetida, and crisp curry leaves.

There are lots of variations of coconut chutney. We love coriander coconut chutney made with the addition of cilantro leaves, and pink coconut chutney made with including dried pink chilis.

Why you may love this recipe

  • It is simple to make and solely takes 10 minutes.
  • Makes use of easy, on a regular basis pantry objects.
  • Simply made vegan and gluten-free.
  • Excellent to serve with all south indian meals.

Components for Nariyal Chutney

This chutney has primary substances that the majority Indian kitchens could have.

Ingredients needed for coconut chutney
  • Coconut: For this chutney, freshly grated coconut works finest. Nevertheless, you may also use frozen coconut in case you can not discover it contemporary. Some folks additionally like to make use of desiccated coconut to make this chutney.
  • Ginger and cumin seeds: Ginger provides a little bit spice kick to this chutney. Cumin seeds add aroma and taste.
  • Roasted chana dal (Fried gram): Do not skip the roasted chana dal (fried gram), often known as dalia in Hindi, because it provides the chutney a beautiful creamy texture.
  • Inexperienced Chili: For the warmth use inexperienced chili; you’ll be able to modify the quantity to your style.
  • Lemon Juice: The lemon juice provides the nariyal chutney a contemporary style. You would additionally use tamarind paste instead of it.
  • Tempering: You will want oil, mustard seeds, urad dal, hing (asafoetida), curry leaves, and dry pink chili.

How one can make Coconut Chutney?

There are two essential components to creating coconut chutney – Grinding the chutney and making tempering of spices and aromatics.

Grinding the Chutney

Grind collectively all substances for chutney – grated coconut =, roasted chana dal, cumin seeds, ginger, inexperienced chili and salt.

Add water in small portions as wanted to help in grinding and to get the specified consistency. Take away and put aside in a bowl.

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